Using black grape as raw material to add Wanbon pectinase and anthocyanin-producing pectinase,the effects of three factors on the content of anthocyanin-producing pectinase,enzymolysis temperature and enzymolysis time on the content of anthocyanin in wine were investigated by single factor alcohol fermentation and L9(33)orthogonal experiment.The results show that:The anthocyanin content of wine with anthocyanin pectinase was 287.76 mg/L,and the anthocyanin content of wine with gavanbon pectinase was 260.26 mg/L,the former was 10.57％higher than that of the latter,and the enzymatic hydrolysis of anthocyanin pectinase was higher than that of Vanbon pectinase.The optimal enzymolysis conditions for anthocyanin pectinase production were 0.06％,enzymolysis temperature 35 ℃,enzymolysis time 100 min,which had certain influence on the content of anthocyanin in wine,and could regulate and stabilize the color of wine,and produce wine with better color and quality.
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